Title:
KEEPING OF COLOR AND FLAVOR OF LIQUID FOOD
Document Type and Number:
Japanese Patent JPS58165775
Kind Code:
A
Abstract:
The susceptibility to color and flavor loss of liquid containing comestibles due to oxidative deterioration during storage is reduced by placing the comestible in the cathode compartment of an electrochemical cell in which the compartments of the cell containing the anode and cathode are separated by a cation permeable membrane and the anode compartment contains a highly dissociatable, non-oxidizable inorganic acid electrolyte, and thereafter subjecting the comestible to a high density current for a short period of time sufficient to generate hydrogen at the cathode to remove oxygen from the comestible but insufficient to effect a substantial chemical change in the comestible. The deoxidized comestible is then stored in a hermetically sealed container in which air is substantially absent.
Inventors:
IHABU EMU HEKARU
Application Number:
JP4209183A
Publication Date:
September 30, 1983
Filing Date:
March 14, 1983
Export Citation:
Assignee:
CONTINENTALPATSUKITSUJINGU CO
International Classes:
A23C9/144; A23L2/00; A23L2/50; A23L2/76; A23C7/00; A23L3/32; A23L5/20; A23L5/30; C12G3/08; C12H1/00; (IPC1-7): A23C7/00; A23L1/00; A23L2/00; C12H1/00
Attorney, Agent or Firm:
Hideto Asamura